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Pecan Coffee Cake Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 servings
    • Calories: 234
    • Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 18mg
    • Sodium: 188mg
    • Carbohydrates: 39g
    • Fiber: 1g
    • Protein: 5g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Pecan Coffee Cake Recipe

Heart Healthy Recipe
Serve this low fat coffee cake for breakfast or dessert. Egg white, low calorie margarine and pecans provide healthy fats your body needs to function.

Ingredients

    • 3 cups all-purpose flour
    • 3/4 cup granulated sugar, plus 2 tsp for topping
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 7 Tbsp reduced calorie, trans fat free margarine
    • 1/3 cup chopped pecans, plus 1 Tbsp for topping
    • 1 cup fat-free Greek yogurt
    • 1 egg, separated
    • 1 Tbsp vanilla extract
    • 1 tsp water
    • 1/2 tsp cinnamon

Preparation

    • Preheat oven to 375°. Lightly coat a baking sheet with nonstick cooking spray.
    • In a large mixing bowl, combine flour, 3/4 cup sugar, baking powder and baking soda. Add margarine and whisk until coarse crumbs form. Stir in 1/3 cup of pecans.
    • In another bowl, combine yogurt, egg yolk and vanilla. Add yogurt mixture to flour mixture and stir together until a soft dough forms.
    • On a lightly floured surface, gently knead the dough 6 to 8 times and pat into a 9-inch circle. Transfer dough to baking sheet.
    • In a small bowl, beat egg white and water. Brush over dough and sprinkle cinnamon, remaining 2 teaspoons sugar and remaining 1 tablespoon pecans over the top. Bake for 35 to 40 minutes, or until golden brown. Cool on wire rack. Serve warm.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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